Preheat your oven to 350°F (175°C) and gather all ingredients.

In a bowl, combine almond flour, erythritol, and salt. Cut in cold butter until coarse crumbs form, then add vanilla extract and mix until dough forms. Press into a tart pan.

Pre-bake the crust for 10-12 minutes until lightly golden. Let cool slightly.

Beat cream cheese until smooth, then gradually add lemon juice, lemon zest, and eggs. Mix well. Add heavy cream and blend until smooth.

Pour the filling into the crust and bake for an additional 20-25 minutes until set but slightly jiggly in the center.

Allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours.

Garnish with whipped cream and berries before serving.